Winery AlcortaFriends Tinto
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Friends Tinto from the Winery Alcorta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Friends Tinto of Winery Alcorta in the region of Rioja is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Friends Tinto
Pairings that work perfectly with Friends Tinto
Original food and wine pairings with Friends Tinto
The Friends Tinto of Winery Alcorta matches generally quite well with dishes of beef, lamb or veal such as recipes of traditional hungarian goulash, lamb mouse with onions and red wine or alsatian wine pie.
Details and technical informations about Winery Alcorta's Friends Tinto.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Friends Tinto from Winery Alcorta are 2012, 0
Informations about the Winery Alcorta
The Winery Alcorta is one of of the world's great estates. It offers 14 wines for sale in the of Rioja to come and discover on site or to buy online.
The wine region of Rioja
Star of great Spanish reds: signature Tempranillo, elegant and complex, with notes of ripe cherry, plum, leather, vanilla and tobacco from American oak ageing. Classification by age: fruity Joven, balanced Crianza, ample Reserva, deep, silky Gran Reserva (5 years, 2 in barrel). Some fresh Viura whites and generous rosés. Spain's first DOCa (1991), 3 sub-zones (Alta, Alavesa, Oriental), 93.
The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
